Homemade Chinese Doughnuts Recipes

HOMEMADE CHINESE DOUGHNUTS (YOUTIAO, 油条) | FOODGRESSING

Steps:

• Pour warm water into large mixing bowl. Add in salt and yeast. Allow yeast to hydrate for 2 mins.
• Mix in flour and kneed inside the mixing bowl till it forms uniform texture. (Or use a KitchenAid mixer on low speed for less than 5 mins).
• Cover dough with plastic wrap and allow dough to rise at room temperature for 4 hours or overnight.
• Heat up 1-2 litre of cooking oil in fryer, preheat oil with medium-high heat.
• Lightly dust dough and kneed inside the mixing bowl till no longer sticking to the bowl.
• Cover the bowl and allow dough to rest for 30 mins. Break up the dough into 4 roughly equal pieces.
• Place a piece of dough on a lightly floured surface.
• Use a rolling pin to make rectangular sheet about 1/5 inch thick.
• Lightly salt the sheet with salt shaker and gently press in the salt with rolling pin.
• Cut into 1 inch x 4 inch strips (can be longer or shorter, depends on the size of your fryer).
• Combine 2 strips together.
• Press down into the middle of the combined strips with a chopstick.
• Gently place 1 piece of dough into fryer, allow temperature to recover before adding additional pieces.
• Fry doughnut till golden brown with frequent flipping to ensure even cooking.
• Allow excess oil to drain before serving.

CHINESE SESAME DOUGHNUTS

Steps:

• Mix sugar and water together in a small bowl until melted. Let cool, at least 15 minutes. Add egg; mix until combined.
• Combine 2 cups plus 2 tablespoons flour, baking powder, and baking soda in a large bowl. Mix in sugar-egg mixture and 2 tablespoons oil with a wooden spoon. Knead by hand until dough sticks together, adding 1 teaspoon water at a time if too dry. Wrap dough in plastic wrap; let rest for 30 minutes.
• Unwrap dough and place on a lightly floured work surface. Roll out into long tubes. Cut tubes into small pieces and roll pieces into balls about 1/2-inch wide.
• Spray balls lightly with water. Place sesame seeds in a shallow dish. Dip dough balls into the sesame seeds and roll to press in the seeds.
• Heat deep-frying oil in a large saucepan over high heat. Add dough balls; reduce heat to low. Cook, turning occasionally, until lightly golden brown, 4 to 6 minutes. Drain on paper towels.

HOMEMADE CHINESE DOUGHNUTS

Steps:

• Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
• Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
• Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
• While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.

CHINESE BUFFET STYLE DONUTS

Steps:

• Use either a deep fryer, or a large deep skillet.
• Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
• Heat oil to 350 degrees.
• Remove biscuits from can and fry a few at a time in the fryer.
• When browned on one side, turn over.
• When golden brown on both sides remove from oil, and drain on paper towels.
• Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
• Be sure to fry only a couple at a time.